Burger Bread Pudding

Burger Bread Pudding
Serves 6
Simply delicious is what you'll get when you combine the basic preparation for a tasty dessert with the ingredients of the All-American classic burger!
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Ingredients
  1. 4 potato buns (torn into pieces or large dice)
  2. 1/2 pound thick sliced bacon (medium dice)
  3. 1 pound ground beef
  4. 1 1/2 cups red onion (medium dice)
  5. 2 1/2 cups sharp cheddar (grated)
  6. 6 Large eggs
  7. 2 cups whole milk
  8. salt and freshly ground black pepper
  9. 1/2 cup pickles (to garnish)
Instructions
  1. Preheat the oven to 375°F. Spray a 13X9 baking dish with cooking spray.
  2. Place torn bread on a sheet pan in an even layer. Drizzle with olive oil and toss to coat. Toast for 15 minutes until golden brown. Remove from the oven and place torn bread into a large mixing bowl. Set aside.
  3. In the meantime, in a large sauté pan over medium high heat, add bacon. Cook until crispy, stirring occasionally, about 5 minutes. Remove to a paper towel-lined plate and set aside.
  4. To the same pan, add the ground beef. Cook, breaking up the meat with the back of a spoon, about 5 minutes until meat is browned.
  5. Add the red onion and cook an additional 3 minutes, until the onions begin to soften.
  6. Pour the meat mixture over the toasted bread. Toss to combine.
  7. Add half of the bread mixture to the prepared pan. Sprinkle 1 1/2 cups of shredded cheese evenly over the top. Add the other half of the bread mixture to the top. Top with remaining 1 cup of shredded cheese.
  8. In a large bowl, whisk together eggs and milk. Season with salt and pepper. Pour the custard over the bread and gently press down. (At this point, you may wrap the dish tightly in plastic and refrigerate overnight.)
  9. Bake, uncovered for 30-35 minutes until golden brown. Remove from the oven and allow to set for 10 minutes for serving. Garnish with pickles on top.
Notes
  1. Tips
  2. - Substitute burger buns with any leftover bread.
  3. - Make the bread pudding for a party the night before. Bring to room temperature just before baking.
Rosemary Farm https://www.rosemaryfarm.com/
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Savory vegetable pancakes with poached eggs

Savory vegetable pancakes with poached eggs
Cauliflower. This winter white beauty is the triple threat of the season: versatile, delicious and nutritious. Once overshadowed by its’ cruciferous cousin, broccoli, cauliflower can now claim center stage. A mix of both vegetables make these pancakes virtuous, and an egg on top adds a touch of decadence.
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Ingredients
  1. 1 cup flour
  2. 1/2 teaspoon baking soda
  3. 3/4 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1 pinch cayenne pepper
  6. 1 cup cauliflower, finely chopped
  7. 1 cup broccoli, finely chopped
  8. 3 tablespoons parsley, chopped
  9. 1/4 cup green onions, sliced
  10. 3/4 cup cheddar cheese, shredded
  11. 1 egg
  12. 1 cup milk
  13. 4 eggs poached
  14. 2 tablespoons olive oil
Instructions
  1. Preheat oven to 200°F. In a large mixing bowl, whisk the flour, baking soda, salt, pepper and cayenne.
  2. Reserve a small amount of parsley and green onion for garnish. In a medium mixing bowl, combine the cauliflower, broccoli, green onions, parsley, cheese egg and milk and combine well.
  3. Pour the vegetable mixture into the dry ingredients, and mix until just combined.
  4. Heat a large nonstick skillet over medium-high heat. Add enough olive or canola oil to coat. When skillet is hot, scoop ¼ cup of the batter for each pancake. Flip when the first side is golden brown. Total cooking time will be 4 minutes or less. Keep pancakes warm in oven until ready to serve.
  5. Bring a large sauté pan filled with water to a boil. Gently place eggs into the water and roll them around for just 1 minute. (This firms up the white a bit.) Quickly remove from water, and then crack the eggs 1 at a time into the simmering water and poach until white is cooked, about 2 minutes for a runny yolk. Transfer the eggs to a plate with bit of water on it to keep them from sticking while the other eggs are poaching.
  6. Assemble the plates, with two pancakes on the bottom and a poached egg on top. Finish with reserved green onions and parsley.
Rosemary Farm https://www.rosemaryfarm.com/
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Bacon & Cheddar Deviled Eggs

Bacon & Cheddar Deviled Eggs
Serves 24
A twist on classic deviled eggs, this creamy and rich recipe includes savory bacon, cheese and onion.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 14 HARD-BOILED EGGS
  2. 1/2 cup mayonnaise
  3. 1/2 cup sour cream
  4. 1-1/2 tsp. Dijon mustard
  5. 1 tsp. fresh lemon juice
  6. 1/4 tsp. pepper
  7. 1/3 cup crumbled cooked bacon
  8. 1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
  9. 2 Tbsp. chopped fresh chives OR green onion tops
Instructions
  1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 24 white halves. Finely CHOP remaining 4 white halves.
  2. MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. ADD chopped egg whites, bacon, cheese and chives; mix well.
  3. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. REFRIGERATE, covered, to blend flavors.
Notes
  1. Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
  2. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.
  3. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  4. To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  5. Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
  6. No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
  7. Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
Adapted from Incredible Edible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Quick and Easy Mason Jar Frittata

Quick and Easy Mason Jar Frittata
Serves 6
A tasty, new way to serve up breakfast.
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 8 ounces turkey breakfast sausage (or pork if you prefer)
  2. 1 bunch kale, stemmed and roughly chopped
  3. 8 ounces fingerling potatoes, cut into small cubes
  4. 8 large eggs
  5. 1/4 cup milk
  6. 1 cup shredded sharp cheddar cheese
  7. Kosher salt and freshly cracked black pepper
  8. Nonstick cooking spray
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large skillet, brown sausage and break it into crumbles. Toss in potatoes and cook until coated with oil. Stir in kale and cook until wilted. Season with salt and pepper and take off the heat.
  3. In medium bowl, lightly beat eggs. Season with salt and pepper. Whisk in milk and cheese. Set aside.
  4. Spray 6 small (8 ounce) mason jars with cooking spray. Divide the sausage mixture evenly between the jars. Top each jar with eggs, making sure to leave at least an inch of free space at the top of the jar. Place jars on a baking sheet covered in parchment (the eggs might bubble over a little while cooking.
  5. Bake at 375 degrees F for 25 to 30 minutes, or until eggs are set and top is golden brown. Let eggs rest for 5 minutes before serving. Serve warm or room temperature.*
Notes
  1. * If not serving right away, you can put the lid on the jar and refrigerate until ready to eat. Warm in a microwave, or in a water bath in a saucepan.
Adapted from Cooking.com
Adapted from Cooking.com
Rosemary Farm https://www.rosemaryfarm.com/

Powerhouse Sandwich

Powerhouse Sandwich
Serves 1
Amp it up with this go-to grub. Packed with muscle-protecting protein and all your food groups, this delicious energy booster will increase your stamina for work, play, and everything in between.
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Ingredients
  1. 2 slices whole-grain bread
  2. 1 hard-boiled egg
  3. 2 slices extra-lean ham
  4. 1 large lettuce leaf
  5. 1 slice low-fat cheddar cheese
  6. 1 ounce low-sodium pickles, sliced
  7. Salt and pepper, to taste
Instructions
  1. Lightly toast both slices of bread.
  2. Peel the shell and slice your hard-boiled egg into pieces.
  3. Top toast with your fixings and enjoy!
Notes
  1. Bonus tip: Cheese, please! Make your slice low-sodium mozzarella for a great source of bone-building calcium.
Adapted from http://www.insidefitness.ca/skip-the-takeout-eat-this-instead-7/
Adapted from http://www.insidefitness.ca/skip-the-takeout-eat-this-instead-7/
Rosemary Farm https://www.rosemaryfarm.com/

Cheesy Breakfast Casserole

Cheesy Breakfast Casserole
Yields 8
The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness!
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. 2 small russet potatoes, diced
  2. 4 large eggs
  3. 1/4 cup milk
  4. 1 teaspoon hot sauce, optional
  5. Kosher salt and freshly ground black pepper, to taste
  6. 1 tablespoon olive oil
  7. 3 Italian sausage links, casing removed
  8. 1 red bell pepper, diced
  9. 1 green bell pepper, diced
  10. 1 cup shredded sharp cheddar cheese, divided
  11. 2 tablespoons chopped fresh parsley leaves
Instructions
  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  2. Place potatoes and 1/4 cup water in a microwave-safe dish. Cover and place into microwave for 4-5 minutes, or until tender; drain well and set aside.
  3. In a large glass measuring cup or another bowl, whisk together eggs, milk and hot sauce; season with salt and pepper, to taste; set aside.
  4. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, about 3-4 minutes.
  5. Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.
  6. Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.*
  7. Place into oven and bake for 35-40 minutes, or until the eggs are firm.
  8. Serve immediately, garnished with parsley, if desired.
Notes
  1. *This can be covered and placed in the refrigerator for up to 24 hours. When ready to reheat, let the covered casserole sit at room temperature for 1 hour.
Rosemary Farm https://www.rosemaryfarm.com/

Crispy Honey Chili Eggs

Crispy Honey Chili Eggs
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Eggs- 4 (boiled and quartered)
  2. Cornflour- 2tbsp + 2tsp+ 1tbsp
  3. Dry red chillis- 2
  4. Ginger- 1 small piece (chopped)
  5. Garlic- 4-5 cloves (chopped)
  6. Spring onions- 4-5 stalks (chopped)
  7. Red chilli sauce- 2tbsp
  8. Soy Sauce- 1/2tsp
  9. Lemon juice- 1tbsp
  10. Honey- 1tbsp
  11. Salt- as per taste
  12. Oil- for deep frying + 2tbsp
Instructions
  1. Heat the oil for deep frying in a pan.
  2. Mix two tablespoon of cornflour with about three tablespoon of water and make a thick batter. Sprinkle about two teaspoons of cornflour over the quartered eggs.
  3. Now, dip the quartered egg pieces into the batter of cornflour and fry it in the oil till it turns golden brown. Cook on medium flame.
  4. Once done, transfer the fried eggs to a paper tissue and keep it aside.
  5. Now heat two tablespoon of oil in another pan and add dry red chillis. Saute for a minute.
  6. Then add chopped ginger and garlic. Saute for another minute.
  7. Add the chopped spring onions, red chilli sauce, soy sauce, salt, honey and lemon juice. Mix well and saute for 3-4 minutes on medium flame.
  8. Now add the fried egg pieces to it and mix gently.
  9. Add one tablespoon of cornflour batter and mix well. Cook for 2-3 minutes and then switch off the flame.
  10. Once done, transfer the crispy honey chilli eggs to a serving plate and garnish with chopped spring onions.
Rosemary Farm https://www.rosemaryfarm.com/

Daphne Oz’s Mexican Breakfast Sandwich

Daphne Oz's Mexican Breakfast Sandwich
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Ingredients
  1. 4 tablespoons olive oil, divided
  2. 4 eggs
  3. 1/2 cup shredded Monterey Jack cheese
  4. 1 onion, finely chopped
  5. 1 jalapeno, seeded and chopped
  6. 1 can pinto beans, drained and rinsed
  7. Salt and pepper
  8. 3 tablespoons mayonnaise
  9. 3 tablespoons ketchup
  10. 1 tablespoon adobo sauce from a can of chipotles in adobo (no peppers)
  11. 1 avocado
  12. 4 English muffins, toasted
  13. 8 slices bacon, cooked
Instructions
  1. In a skillet, heat 2 tablespoons olive oil and fry eggs to desired doneness. Top with cheese.
  2. In another skillet over medium-high heat, add remaining olive oil and onion. Caramelize onion slowly over medium heat, about 10-12 minutes. Add in jalapeno and cook for another 2 minutes. Add beans to the pan and mash the beans into the onion and pepper mixture with a potato masher. Season with salt and pepper, and reserve.
  3. In a small mixing bowl, combine mayo, ketchup and adobo.
  4. To assemble sandwiches, smash 1/4 of the avocado into on side of an English muffin. Top with 1/4 of the bean mixture, 1 cheesy egg, some special sauce, 2 slices of bacon and the other half of the English muffin.
Rosemary Farm https://www.rosemaryfarm.com/

Eggnog French Toast

Eggnog French Toast
Eggnog flavored french toast
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Ingredients
  1. 6 large eggs
  2. 1 1/4 cup egg nog
  3. 1/2 tablespoon ground cinnamon
  4. 1 packet stevia
  5. 1/2 teaspoon nutmeg
  6. 8 slices whole grain bread.
Instructions
  1. Whisk eggs, eggnog, cinnamon, stevia, and nutmeg together.
  2. Grease a frying pan with olive oil, butter, or cooking spray. Turn it up on high. Dip the bread into the eggnog/egg mixture and add it to the hot skillet. Cook each side until golden brown. As soon as I take it off the skillet, I put it in the toaster for 20 seconds to crisp the edges. You can sprinkle cinnamon sugar on top for more sweetness.
Notes
  1. This recipe makes 8 slices of eggnog french toast.
Rosemary Farm https://www.rosemaryfarm.com/

Bacon Egg & Cheese Breakfast Braid

Bacon Egg & Cheese Breakfast Braid
Yields 8
Try this egg'licious crispy, crusty bread full of salty bacon, fluffy scrambled eggs, grated cheddar cheese and some sauteed peppers.
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Ingredients
  1. For the Dough
  2. 1 (.25 ounce) package active dry yeast
  3. 2 1/2 cups bread flour
  4. 2 tablespoons olive oil
  5. 1 cup warm water
  6. 1 teaspoon salt
  7. 1 teaspoon baking powder
  8. 2 teaspoons white sugar
  9. For the Filling
  10. 8 eggs, scrambled
  11. 1/2 cup of grated cheddar cheese
  12. 1 small red pepper, diced
  13. 8 slices of bacon, cooked and broken into bits
  14. Topping
  15. 1 egg for brushing
  16. sea salt for sprinkling
Instructions
  1. In a large bowl combine the yeast, 2 cups of bread flour, baking powder and salt. Stir together and then add the oil and water. Use a spatula to stir until a shaggy dough has formed.
  2. Turn the dough onto a lightly floured surface and knead until a stiff dough has formed. Add the addition 1/2 cup flour if dough is sticky.
  3. Transfer dough to a lightly oiled bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
  4. To assemble
  5. When the dough as proofed, turn it out onto a well floured surface, form dough into an oval shape and roll out. Place the rolled out dough onto a piece of parchment paper before assembling.
  6. Spread the scrambled eggs into a strip in the middle of the dough followed by the bacon, peppers and grated cheese.
  7. Using a pizza cutter or pastry roller- cut inch-thick strips onto either side of the filling.
  8. To "braid" the bread- overlap one strip over the other- stretching each piece to seal the the beneath it.
  9. Once the loaf is braided- brush with beaten egg and sprinkle with sea salt.
  10. Transfer the parchment onto a cookie sheet or pizza stone, and bake for 20-25 minutes, or until crust is golden brown and crisp. Cut into slices and serve warm.
Notes
  1. Saute the peppers for a few minutes in some olive oil-they would be good either way. Mushrooms would also be delicious!
Rosemary Farm https://www.rosemaryfarm.com/